Roasted Corn, Turkey and Wild Rice Salad Roasted Corn, Turkey and Wild Rice Salad

Author: Canadian Living

This colourful, refreshing salad works well as part of a buffet brunch or luncheon menu. As an alternative to wild rice, use cooked brown or red rice. Frozen raspberry concentrate is convenient to have on hand: use any remaining in smoothies, fruit salads or for deglazing pans when saut?g chicken or turkey strips. Serve salad on a bed of arugula or shredded lettuce.

  • Portion size 8 servings




In pot of boiling salted water, cover and cook rice until tender, 40 minutes; drain and fluff with fork. Let cool.

Meanwhile, in bowl, toss together corn, oil, salt and pepper. Spread on parchment paper-lined rimmed baking sheet; roast in 400°F (200°C) oven until lightly coloured, about 15 minutes. Let cool.

In large bowl, combine roasted corn, turkey, rice and red pepper. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Dressing: In small bowl or glass measuring cup, whisk together raspberry concentrate, oil, lemon juice, onions, mustard, salt and pepper; pour over salad and toss well. (Make-ahead: Cover and refrigerate for up to 2 hours.) Add snow peas; toss to combine.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 287 mg
  • Protein 13 g
  • Calories 250.0
  • Total fat 12 g
  • Cholesterol 27 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g


  • Iron 11.0
  • Folate 20.0
  • Calcium 2.0
  • Vitamin A 7.0
  • Vitamin C 47.0
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Roasted Corn, Turkey and Wild Rice Salad